Pratile

Vineyard and terroir

The vines face south and southwest and are planted at densities ranging from 3,200 to 5,000 vines per hectare. The clay-loam soil contains abundant rocky material. The training system is capovolto toscano.

Grapes

Malvasia Bianca and Canaiolo Bianco.

Vinification

The grapes are mechanically harvested with selection between mid-September and early October. Gentle crushing and destemming precede three weeks of skin contact with frequent pump-overs. Fermentation with indigenous yeasts and malolactic conversion take place in concrete vats fitted with cooling bars, helping preserve freshness and aromatic character.

Ageing

Maturation takes place in the temperature-controlled concrete vats used for fermentation and malolactic conversion.

Tasting profile

A dry white wine with white-fruit aromas and a fresh character. The palate is gentle and approachable, with pleasant acidity.

Serving and pairing

Suitable as an aperitif or with fish, vegetables and white meats. It is made for fresh, easy drinking during the year of release.